Add the olives, and stir well. When they begin to puff up, shut the heat and add the hot pepper flakes and stir well.

Return the heat to medium, add 1/4 cup of water and add the kale in bunches stirring continuously so it does not burn. Continue adding water and kale until the kale cooks down.

Cover, steam on high for 8 minutes.

* Kale is usually sold in bunches in the supermarket. It has to be washed, trimmed and hand chopped before serving. Recently we discovered pre-washed, trimmed and chopped ‘Kale Greens’ packaged and sold like washed spinach and salad greens. It is produced by Glory Foods, which produces other similarly packaged, fresh, ready to cook produce that are great time savers.

BigMike‘s older brother Fred was my godfather and favorite uncle. Fred was born in Italy and at the age of 7 emigrated to the U.S. aboard the Principe di Piemonte, accompanied by his mother and two younger sisters. They were met in New York by my grandfather, who had arrived in the U.S. a few years earlier in order to get established. Big Mike was born three years later in what was then known as Italian Harlem. Grandpa later moved the family to Yorkville, where he had a shoemaker business and where Big Mike grew up before he left for service with the CCC. Later grandpa and grandma moved to DeKalb Avenueoff of Gun Hill Road in The Bronx, where, I believe, this photo was taken.

Dapper Fred with Grandpa

Fred was a consummate New Yorker whose sartorial elegance can be attested to in the above photo. He raised his family in Parkchester, the Bronx, while working for the Agence France-Presse in Midtown Manhattan. When Fred retired in the 1960s, he and his wife moved to Falmouth on Cape Cod. My wife and I, along with our two daughters, spent many summers on the Cape during the 1970s, 80s and 90s, before establishing residency there ourselves, a few years ago. During those summers we always stopped in to see Uncle Fred and Aunt Jo and bring them a supply of provisions from New York, which were unattainable on The Cape.

Fred invariably reciprocated with something from his freezer, which would serve as our first night’s dinner in our rental house. He also was generous in sharing his recipes, one of which was ‘Kale with Black Olives’.Kale, a dark leafy vegetable that serves as an excellent source of vitamins A and C, calcium and fiber, was one of his favorite vegetables and he used it both as a side dish and in soups. More of his recipes will be published in the future, but for now, I begin my tribute to Uncle Fred with Kale Steamed with Black Olives.

1. In a non-stick pan, toast the sesame seeds for several minutes until they turn nut-brown. Toss them several times to brown evenly.
2. Heat the oil in a large covered pot.
3. Add the garlic and sauté until translucent.
3. Add the spinach leaves, one pound at a time, stir and cover. As the spinach wilts, repeat the process until all of the spinach is cooked. It may be necessary to add some water during this process to help cook the spinach.
4. Remove the cover and boil off most of the liquid.
5. Add the soy sauce and toasted sesame seeds.

Ditch the oreganata idea, maybe hold that for a future dish of clams oreganata and head back to the produce market for mangoes, pineapple, jalapenos, red onion, cilantro and limes. Menu changed to Grilled Swordfish with a Pineapple Mango Salsa.

1. Add the yogurt to a small mixing bowl.
2. Stir in the olive oil and blend by hand, then the lemon juice, cucumber and mint, blend well by hand.
3. Cover with plastic wrap and refrigerate until ready to be served

1. Blanch the broccoli florets in boiling water for 1 minute. Remove and plunge into an ice bath to preserve their bright green color.
2. Heat the olive oil on high, in a non-stick sauté pan and add the garlic.
3. When the garlic begins to turn translucent. Add the broccoli florets and sauté for 5 to 6 minutes, turning continuously to prevent burning.

1. Place the chops flat in a glass or other non-reactive dish.
2. Add the olive oil and turn the chops to coat them well.
3. Sprinkle the chops with ½ of the salt and pepper, turn them and sprinkle with the remainder.
4. Add the lemon juice.
5. Sprinkle the chops with ½ of the garlic and ½ of the mixed herbs, turn them and repeat.
6. Add the pastis.
7. Cover the dish with plastic wrap and let marinate in the refrigerator for 6 hours or more, turn several times while marinating.
8. About 1 hour before cooking remove the lamb chops from the refrigerator and bring to room temperature. Just before cooking remove the chops from the marinade and discard.
9. If grilling, pre-heat the grill to a temperature of around 500 degrees, place the chops on the grate and grill for about 8 minutes, turn and repeat. If broiling, pre-heat broiler on high and place the chops on a rack in a broiling pan, about 5 inches from the heat, broil for 8 minutes, turn and repeat.

We are continually admonished to eat a nutritionally balanced meal consisting of protein, vegetable, grain and dairy. Such meals do not have to be boring. With some imagination and with the aid of spices and herbs you can whip one up that is both balanced and delicious.

The ancient Romans referred to the Mediterranean Sea as Mare Nostrum, our sea; and indeed it was, as for centuries, they controlled all of the land that surrounds it. At the height of the Roman Empire, its colonies stretched east from Spain along the southern coast of Europe to modern day Turkey and south along The Levant and then west again along the north coast of Africa.

Most of the cultures that occupy those lands share a commonality in food. In an Italian home, lamb is usually the main course for Easter dinner. In Greek cuisine, as it is in Middle Eastern and North African cultures, lamb is very much prevalent. Herbs, such as rosemary and oregano, cross cultural lines as well, as do garlic and olive oil.

Grains too are a staple food in these cuisines. Rice is prevalent in most of them, while couscous is more prevalent in Middle Eastern and North African diets, although it also shows up in Sicilian meals, as it does in French cooking, particularly in Provence.

Broccoli, which is very common in Italian cooking, is readily available in practically every market, as are cucumbers, which are the fourth most widely cultivated vegetable in the world. Yogurt, especially the low fat kind, is an excellent nutritional food and can be adapted to many dishes. It is prevalent in several Mediterranean cuisines, particularly that of Greece.

1. In a large sauté pan with a cover, heat the olive oil on high.
2. When oil is shimmering, lower the heat to medium and add the garlic.
3. Stir the garlic to prevent it from burning.
4. When the garlic is translucent, add the spinach and mix it well to coat with the olive oil.
5. Add the water, cover the pan and cook for 10 to 15 minutes.

1. Pre-heat oven to 500 degrees.
2. while the oven is heating, mix the first three ingredients in a small bowl.
3. Add the 3 ½ tbsp. of olive oil and the lemon juice, mix well to form a paste.
4. Coat the fish with the remaining 1 tsp. of olive oil and sprinkle with kosher salt and fresh ground pepper.
5. Spoon the oreganata paste over the fish to coat it evenly.
6. Overlap the lemon slices on the aluminum foil.
7. Place the coated fillet on top of the lemon, and fold the aluminum paper to make a tent, leaving space above the fish.
8. Place the package on a shallow baking pan and cook for 30-35 minutes depending on thickness of the fish.

The apricot-mango chutney can be prepared a day in advance and refrigerated. Just bring it to room temperature about an hour before using. If you are making the chutney the same day as you plan to use it, then it can be prepared while you are pre-heating the oven and broiling the pork chops.

1. Add the mango and water to a small sauce pan and bring to a boil. Once it boils, lower the heat to medium and cook for 8 to10 minutes, until that the water is substantially absorbed and the mango becomes mushy.
2. Remove the sauce pan from the heat and stir in the apricot preserve, a little at a time, until well blended with the mango.
3. Add the cognac and ginger to the apricot-mango mixture and bring to a boil, reduce the heat to medium-low, let simmer an additional 8 minutes.
4. Place the pork chops in a broiling pan on the top shelf of the oven and broil for 7 to 8 minutes on each side. Spoon the chutney onto one side of the chops and broil an additional 1 minute, taking care not to let the chutney burn.
5. Serve with additional chutney spooned over the chops.

In 1987, pork producers in the USA along with their industry association, The National Pork Board, and their advertising/public relations firm, conceived of a brilliant marketing strategy designed to increase consumer acceptance of their product. Pork® The Other White Meat® was the brand that they developed and introduced in a nationwide PR campaign.

Historically, pork had been looked upon as being a fat-laden product, as compared to chicken, particularly skinless breast meat. Although pork consumption appears to have remained fairly steady since the start of the campaign, at least through 2004, beef consumption has declined, while chicken consumption continues to rise.

Besides having a lower fat content than most cuts of beef, processed pork (primarily boneless chops) and processed chicken (primarily boneless, skinless breasts) have another aspect in common, in my opinion. Both are basically bland and boring. Their redeeming feature is that they benefit from a variety of sauces, herbs and spices to make them enjoyable. See our recipe for Pork Chops Braised in Calvados, Caramelized Apples and Raisins.

Pork marries very well with many different fruits. Thinking about this and finding fresh, ripe mangoes in the market the other day, we remembered that we still had some boneless, center-cut, pork chops in the freezer. An inspection of the pantry revealed a jar of apricot preserve and a bottle of cognac, fresh ginger is usually on hand as well. So thinking about all of this, we came up with the idea of Broiled Pork Chops with Apricot-Mango Chutney. Grilled pork chops, which surely would have been just as delicious, were not possible that evening due to a torrential rain storm. So check out the recipe and let us know what you think.

1. Cook pasta according to package directions.
2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add onion and cook for 3 to 4 minutes, until translucent, stirring often.
3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.
4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.

1. Soak the cedar plank for several hours before grilling.
2. In a medium-sized bowl, whisk together the olive oil, soy sauce and honey.
3. Add the garlic, ginger and mustard powder and let sit for 30 minutes so the flavors blend.
4. Remove fish from refrigerator and let sit for 20 minutes while you pre-heat the gas grill on medium. If your grill has a thermometer, you want it to be at about 450 degrees.
5. Place salmon in a shallow non-reactive pan, skin side up and pour marinade over it.

Marinating King Salmon Fillets

6. Let salmon sit in marinade for 30 minutes, turning once after 15 minutes. Do not marinate for more than 30 minutes or the flesh might begin to break down.
7. Sprinkle the Potlatch seasoning over the flesh side of the salmon.
8. Place the cedar plank on the grill over indirect heat. We have a three burner grill, so I shut the middle one and place the cedar plank over it, that reduces the chance of the the plank catching fire. Place the salmon fillets on the plank, flesh side up.
9. Grill the salmon on the plank for 12 to 25 minutes depending on the thickness of the fish and your preference for degree of doneness. (If you are using Coho Salmon fillets, which are usually less than an inch thick at their thickest part – 12-15 minutes. King Salmon, which are usually more than an inch thick, will require 20-30 minutes according to degree of doneness preferred and thickness of the fillets.)

About 20 years ago, my wife and I along with two other couples, the Nearys and the Matteys, all friends for more than 20 years prior to then, spent a week touring the Kenai Peninsula in an RV camper.

Our Home on the Road

We had such a great time that we repeated the trip the following year but with a different route; that time we went north to Denali National Park and Fairbanks, then turned south to Valdez and took the ferry across Prince William Sound to Whittier, from which we returned to Anchorage to fly home.

The highlight of both trips was Salmon Fishing. On both occasions we three guys went with a pilot/guide, by the name of Merrill, in his floatplane. The first time was southwest from Anchorage across Cook Inlet to the Kustatan River for Silver Salmon. Silvers are also known as Coho Salmon, which is how you will see them usually displayed in a fish market.

Merrill’s Floatplane on the Kustatan River

Silvers

The fishing trip the following year was forKing Salmon, also known as Chinooks, which run considerably larger than the Silvers. That year we flew with Merrill north from Anchorage to the Susitna River.

To Catch a King

Someone else has a taste for Kings

Merrill was not only an excellent pilot, but a skilled guide as well. On both occasions he guided us to his well-scoped out fishing grounds, and as one can see from the photos, we were duly rewarded with a large catch of both Silvers and Kings. For bait, Merrill preferred salmon roe; because, as he explained it, salmon are very jealous and will go after another fish’s roe to destroy them and prevent any competition for their own spawn. Alaskan guides are prone to tall tales, so I don’t know whether or not this explanation is true, but it sure worked for us on both trips.

A Pair of Kings

Merrill did the cleaning and gutting for us. Upon returning to Anchorage we had the fish flash frozen and shipped home. Feasting on wild salmon was a treat that lasted for several months after our return and was a reminder of two great trips spent touring and having fun with good friends.

The recipes linked to this article were developed over the past 20 years with both the wild fish caught in Alaska and the less adventurous ones purchased from our local fish market.

Caprese Salad is a delicious combination of fresh tomatoes, mozzarella and basil. It is frequently served as a stand-alone appetizer, or as a topping on a pounded, breaded and fried veal chop or cutlet. Bruschetta is a fresh tomato and basil combination mixed with a good extra virgin olive oil and served on toasted Italian bread, as an appetizer, hors d’ oeuvre or amuse-bouche. We have taken both ideas, adapted them slightly and added them to Chicken Parmigiana, but have substituted the bruschetta for tomato sauce. The combination of cold tomatoes and hot chicken with melted mozzarella is delicious and easy to make. As a matter of fact the bruschetta can be made a day in advance and refrigerated, or can be prepared while the chicken is being fried or baked, thereby cutting down on the time required for preparing dinner.

1. Pre-heat oven to 350 degrees.
2. Crack the egg into a shallow bowl, whisk well and add salt & pepper.
3. Add breadcrumbs to a second shallow bowl.
4. Pre-heat a nonstick skillet over medium heat and add the butter.
5. While the butter is melting, dip each chicken breast in the egg mixture, coating it well and then in the breadcrumbs, again coating it well and add to the melted butter once it is bubbling.
6. Fry the breaded chicken breasts on medium heat for 15 minutes, turning several times to ensure a good browning on both sides.
7. When the chicken breasts are browned, transfer them to a non-stick baking pan, or cookie sheet sprayed with Pam and bake in the oven, on the center rack, for 15 minutes or until the chicken breasts register 170 degrees on a meat thermometer.
8. While the chicken breasts are baking, prepare the bruschetta by chopping, slicing, dicing and mixing, or if made in advance, pour yourself a glass of wine and relax.
9. When the chicken breasts are baked, place two slices of mozzarella atop each breast and bake for 5 more minutes, until the cheese melts.
10. Remove the chicken breast to plates and cover generously with the bruschetta, using a slotted spoon to reduce the amount of liquid.

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Our niece, who loves Chef Scar’s blog, is the busy mother of a 7 and a 9 year-old, each of whom are involved in multiple after-school activities. As a harried stay-at-home mom with serial joiners for children, she made a recent request, ‘how about some quick and easy recipes for moms on the go?’

To help her and other busy moms (and dads) with some tasty and interesting, but easy and quick to prepare one dish meals, we are adding a new category…For Moms on the Go.

From time to time we will be adding new recipes to this section, so if there are any mom and dad subscribers out there who think they have an idea for a quick, tasty and nutritious dish, or meal, that they would like to share with others, please send it to us and we will be happy to add it to For Moms on the Go and give them credit.